How to Make a Cadbury Egg Omelet

Watch and be amazed—or horrified

The scientists at FWx labs recently acquired a PolyScience Anti-Griddle that flash freezes foods on a surface that drops to 30 below zero. The machine obviously has a vast array of capabilities, but when we see a griddle we think eggs.

For our first experiment, we decided to see if it’s possible to make an omelet out of the insides of Cadbury Creme Eggs for Easter. The answer is a resounding yes! Watch and be amazed, or horrified, as your teeth fall out.

(Note: If you are trying to melt and freeze Cadbury Creme at home, know that we did microwave the gooey, gooey insides for 20 seconds before chilling.)

How to Deep-Fry Cadbury Eggs and Revolutionize Your Easter

The beauty of this fried egg lies in its simplicity

With Easter less than a week away, drugstores around the country are hard-selling Cadbury Creme Eggs, but they’re a divisive candy. Some chocolate lovers find them disgustingly sweet and impossibly messy, while others can’t imagine spring without them and even eat them as omelets. Well, they just got even more extreme, thanks to Amy from Oh Bite It, who has fried everything from lattes to Sriracha.

The beauty of this fried egg—as with most of her ideas—lies in its simplicity. Just wet the edges of an egg roll wrapper and wrap it tightly around the Cadbury egg. Make sure the seams are sealed tightly (you don’t want oil shooting and ruining the chocolate), fry in 350-degree oil until golden and enjoy. If deep-frying can’t get a Cadbury hater on board, we don’t know what will.

8 Wonderful New Ways to Use Nutella

You won't be disappointed

Take a moment and celebrate the wonderful and insane ways people have found to pack more hazelnut spread into everything. Here are eight to stimulate that part of your brain that only gets excited by Nutella.

Nutella Mug Cake

Cliff Smith

Need the easiest, fastest way to get a Nutella fix that doesn’t involve spooning it out of a jar like a lunatic? This mug cake from Live Love Pasta is your answer. And if mug cakes are your thing, there are plenty more.

Two flavors are available: original Guinness and Guinness Rich Beef Chili. Both get their dark beer essence by being flavored with a “unique blend of roasted barley and hops.” According to Foodbeast, which gave the product a try at the Fancy Food Show, the results were “not bad at all.” They “taste pretty much like the bittersweet stout from Ireland.”

Throw in a bottle of Jameson and a Thin Lizzy album and you’ve pretty much got the whole of Ireland covered.

The Science of Why We Learn to Love Foods We Used to Hate

Repeated exposure and social pressure both have an effect

Not to be mean, but you’re a “benign masochist.” We all are to some extent. It’s a natural human trait, and it helps explain why we learn to love foods we initially hated.

Coffee, beer and chilies are all examples of food that little kids hate, but many adults can’t seem to get enough of. Alison Bruzek of NPR’s The Salt blog interviewed Paul Rozin, a cultural psychologist at the University of Pennsylvania, who has researched this specific phenomenon.

“Benign masochism” is a term Rozin uses to express this human characteristic. Whether food or amusement park rides or going to see a sad movie, people learn to want what our body rejects. And yet these things don’t hurt us; they’re benign.

What causes us to act this way, however, is harder to pin down. Rozin believes that most of these behaviors are the result of social pressures. “I don’t know the answer,” he admitted in the interview. “Some part of it is social. Social forces affect what we like, and the advertising industry knows that — that’s why they have endorsements by famous people.”

Repeated exposure is also important. Rozin discussed how children in Mexico didn’t inherently love spicy chilies, but grew to appreciate them around the age of 4 or 5. “The experience of eating it a lot somehow converts what was an aversion to a preference.”

Another term Rozin used was “hedonistic reversal” – the ability of our brain to tell our senses we’re going to turn something we should avoid into a preference. That certainly explains why the guy who can eat the spiciest Buffalo wings really is revered as a badass.

6 Offbeat Healthy Foods You Should Add to Your Diet

These unique flavors will help you mix up your New Year's diet plan

Dieting and losing weight are, by leaps and bounds, the No. 1 New Year’s resolution in America, with 13 percent of people saying they plan to do it. But most don’t manage to keep those resolutions, and we think it’s because they don’t have enough interesting food to add to their newly resolved diets. So in an attempt to help those of you planning to change what you eat next week, FWx is bringing you six hot foods that will perk up those resolutions to eat right in 2015—at least for the first week.

1. Kelp noodles: These crunchy, clear noodles made from sea algae have the wonderful benefit of being crazy low in calories, gluten-free, fat-free and easy to dose with big flavors, such as a spicy peanut sauce or a simple lemon-and-pepper sauce. While kelp doesn’t have any protein, it is an excellent source of iodine, vitamin K. The noodles come in a bag and are easiest to buy online, but they’re beginning to crop up in local markets.

2. Green tea yogurt: Many people claim that green tea is the healthiest thing you can drink because of its high concentration of catechins—antioxidants that are said to fight and prevent cell damage. Now you can eat your green tea. This January, Chobani is launching their newest limited-batch flavor: green tea Greek-style yogurt. Green tea and dairy actually go well together (no surprise to anyone who has had green tea ice cream). One container has 140 calories and is made with 2 percent milk fat yogurt. Look for it in most major markets—or, if you’re in New York, at their yogurt bar in SoHo.

3. Savi seeds: The savi seed isn’t a nut, but it tastes like one, which means it’s perfect for anyone with a nut allergy. These seeds grow from star-shaped pods and are native to the Amazon rain forest, where they’ve been consumed for centuries. One ounce of savi seeds delivers 9 grams of plant-based protein, 5 grams of dietary fiber and 6 grams of omega-3, which is more than you’ll get from salmon or fish oil supplements.

4. Cricket anything (flour, powder, bars): Some call this the gateway bug because with the various ways they are processed, they are the insects that are the least likely to make you recoil. These cute creatures are typically roasted and then ground up, making for an excellent source of protein and fiber. They also provide more iron than beef, but unlike beef, they’re low in cholesterol and saturated fats. The bugs come in all kinds of diet-friendly concoctions: flour and cookies from Bitty Foods, powder from All Things Bugs, protein bars from Exo and Chapul and chips from Six Foods.

5. Oysters: No. 5 on our list should bring cheers all around, if only for the sheer number of oyster-based happy hours cropping up. As long you limit your alcohol, you’ll find oysters to be a super healthy appetizer or snack. Six medium raw oysters range from 43 to 58 total calories, and these delicacies are high in both zinc and omega-3. The best news? January is an exceptional month to be eating these guys because, like the rest of us, they’ve been putting on weight to keep warm in the winter.

6. Wood ear mushrooms: This common Asian ingredient is also called tree ear mushroom. In Chinese medicine, these are said to improve breathing, circulation and well-being. The ear-shaped cap is stemless and dark brown to black in color, and you can find them dried, like you would shiitake mushrooms. The beauty of wood wear mushrooms—and others like them—is that they’re a perfect way to add texture to any dish without unwanted calories. We can get behind anything that ups our well-being and not our weight.

Watch Aubrey Plaza Kiss a Cowboy in This Super Bowl Beer Commercial

Newcastle is asking for help to fund a $4.5 million Super Bowl slot

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There are good Super Bowl beer commercials, there are bad Super Bowl beer commercials and now there are crowd-funded Super Bowl beer commercials? Claiming that the cost of airtime is too expensive, Newcastle Brown Ale wants to use the growth of the sharing economy to get brands together and go in on a commercial with them.

In a video featuring Aubrey Plaza from “Parks and Rec” doing Super Bowl commercial-y things like petting a cute dog and doing some farming, Newcastle asks for help to raise the almost $4.5 million it costs for 30 seconds of airtime and offers screen space to any brands that want to participate.

Whatever your opinion of Newcastle beer might be, their attitude toward Super Bowl advertising the last couple years has been spot-on. Last year’s viral spot featuring Anna Kendrick made great use of the fact that no one is even allowed to use the words Super Bowl unless they are willing to pay the massive fees. And the cost of an ad has more than doubled since the Rams played the Titans in 2000, and we’re totally in favor of pointing that out.

3D Food Printers May Be the Next Big Thing Sooner Than You Think

3D food printing will be so flexible that you could customize everything from flavors, shapes, portions and even nutritional value

A professor at Cornell University is predicting that personal 3D food printers are set to take off—a food revolution that might arrive sooner than we may think.

Hod Lipson, an associate professor at Cornell, recently spoke about 3D printed food at the Cornell Food Systems Global Summit. He believes that even though 3D printing has been around for decades, 3D food printing may be the “killer app” the technology has been waiting for.

What makes printing your food so enticing is the flexibility, providing what Lipson says are “infinite varieties” of food on demand and allowing customization of everything from flavors, shapes, portions and even nutritional value. “Imaging [printing] breakfast based on what your body needs on the fly,” Lipson was quoted as saying by Food Navigator USA.

It’s the huge drop in prices that is really making printed food seem like it could show up in your home soon. In a trend similar to the one computers have followed—the first UNIVAC computer used by the US government cost $750,000, and today you can drop by Best Buy and pick one up for a few hundred bucks—3D printers have dropped in price from around $500,000 to near $1,000 today. Products like the Foodini, for example, are planning to bring 3D food printing into our homes at an affordable price as early as next year.

Lipson said work needs to be done to make more ingredients “printer-friendly,” but at the rate we’re going a printer could be as common in the kitchen as a slow cooker. Now if we could only get comfortable with the idea that our food is getting extruded.

The 4 Best Beef Cuts for Chili

Use less expensive cuts of beef that are best cooked through

Save the steak for the grill (or your cast-iron skillet). For chili, use less expensive cuts of beef that are best cooked through.

1. Ground beef
This is the quickest and least expensive type of beef to use for chili. Yes, the dish still simmers for a while, but you don’t have to worry about tenderizing the meat.

2. Beef chuck
Diced beef chuck, which comes from the shoulder, is tough, but it becomes nicely tender when stewed for at least 90 minutes. It also has a beefier flavor than the ground stuff.

3. Brisket
This huge cut is usually barbecued or braised, but if you cut it into pieces, it works well in chili. After stewing for at least two hours, the chunks will pull into delicious shreds that can be piled onto tacos.

4. Short ribs
Short ribs are usually served whole, but they don’t have to be. Pull the meat off the bones and dice it up for a more luxe and luscious take on chili.